This recipe for Easy Raspberry Cream Scones will quickly become a favorite in your home. The scones are so fluffy and soft with layers of flavor and texture. A bonus? There is no butter or chilling time in this recipe! It is simple and quick to make.
You will love the combination of sweet, creamy and flavorful ripe raspberry with just a subtle hint of lemon. Enjoy the scones as a treat, a side to your favorite warm drink, for breakfast or dessert! We have so many raspberries in our garden right now, and this has been a perfect way to use them.
Sometimes scones have a reputation for being really dry and dense. This recipe has layer upon layer of fluffy texture, you will be shocked at how they taste (just like they’re fresh from a bakery oven!)
If you need to make them ahead, just fully bake them, cool them, and put them in a ziplock bag to freeze. Allow them to come to room temperature the day you need them, they will taste so fresh. Frost after they thaw.
If you love homemade scones, you might also enjoy my recipe for Almond Cream scones, Blueberry lemon, or another favorite, my Citrus Cream scones. These recipes only require a few simple ingredients and a very short amount of time to make!
Ingredient list
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Salt
- Heavy Cream
- Lemon Extract
- Vanilla Extract
- Zest of Lemon
- 1 Cup Fresh Raspberries (1/2 cup torn into 3 pieces each) + Some whole for garnish
- Powdered sugar
- Milk
How to make Easy Raspberry Cream Scones
1: Preheat oven to 400 degrees.
2: Add dry ingredients and zest to a mixing bowl. Whisk to combine.
3: Gently tear raspberries into 3 pieces each (reserving some whole to top scones). Add 1/2 cup of torn pieces to dry ingredients and toss in the flour.
4: Combine cream and extracts, then add to the dry ingredient mix.
5: VERY GENTLY fold/stir together with a wooden spoon.
6: Dump shaggy dough onto a lightly floured counter and fold a few times just until everything comes together.
7: Cut dough in half and gently pat or lightly roll each half into a 5-7″ disc.
8: Use a sharp knife to slice discs into 8 even pieces. (Cut in half, then half again, then half again for even pieces).
9: Add scone pieces to a parchment covered baking sheet. If you do not have parchment, you can spray your sheet with non-stick spray.
10: Bake for 20-22 minutes (mine are always done right at 22 but every oven runs a little different!)
11: Remove from oven and allow to cool. I like to mix my glaze while the scones are cooling. Pipe on frosting or cut out 1/4 cup of the powdered sugar so it’s thinner, then dip the scone tops in the glaze. Scones are best enjoyed the same day they are baked.
- Fresh raspberries are best, I would not suggest frozen for this recipe as they will be too mushy and have too much liquid.
- Tear each raspberry into 3 pieces, then add to the dry ingredients before adding cream. This helps them be evenly distributed in the dough.
- Try to turn the dough with a wooden spoon or spatula instead of squishing it with your hands. This will help keep the raspberries from getting too squished.
- Store leftover scones in an airtight container for 1-2 days after baking.
- If you want a thinner glaze, subtract 1/4 cup of the powdered sugar and dip the tops of the scones in it. You could also top them with course sugar.
Easy Raspberry Cream Scones
Ingredients
- 2 3/4 Cups All purpose flour
- 1/4 Cup Granulated sugar
- 1 Tablespoon Baking powder
- 1 Teaspoon Salt
- 1 2/3 Cups Heavy Cream
- 1 Teaspoon Lemon extract
- 1 Teaspoon Vanilla extract
- 1 Teaspoon Fresh lemon zest
- 1 Cup Raspberries, divided. 1/2 cup gently torn into 3 pieces. Some left whole for garnish.
Sweet citrus glaze
- 1 3/4 Cups Powdered sugar
- 2 Tablespoons Milk
- 1/2 Teaspoon Lemon Extract
- 1/2 Teaspoon Fresh Lemon zest
Instructions
- Preheat oven to 400 degrees. Add the dry ingredients to your mixing bowl. Whisk to combine. 2: Add dry ingredients and zest to a mixing bowl. 3: Gently tear raspberries into 3 pieces each (reserving some whole to top scones). Add 1/2 cup of torn pieces to dry ingredients and toss to cover. 4: Combine cream and extracts, then add to the dry ingredient mix. 5: VERY GENTLY fold/stir together with a wooden spoon. 6: Dump shaggy dough onto a lightly floured counter and fold a few times just until everything comes together. 7: Cut dough in half and gently pat or lightly roll each half into a 5-7" disc. 8: Use a sharp knife to slice discs into 8 even pieces. (Cut in half, then half again, then half again for even pieces). 9: Add scone pieces to a parchment covered baking sheet. If you do not have parchment, you can spray your sheet with non-stick spray. 10: Bake for 20-22 minutes (mine are always done right at 22 but every oven runs a little different!)11: Remove from oven and allow to cool before adding lemon glaze. I like to pipe my glaze onto the scones in zig-zags, but you can subtract 1/4 cup of the powdered sugar for a thinner glaze and just dip the tops of the scones in. Scones are best enjoyed the same day they are baked.If you need to make them ahead, fully bake and cool them, then add to a ziplock and freeze. Thaw to room temp the day you need them, then glaze.
Did You Love This Recipe?
Share a picture with me on Instagram and Facebook, I would love to see your creation!
Pin this recipe for later so you can easily find it + follow me on Pinterest for more.
Subscribe to my newsletter to get more recipes just like this one!
